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Measure out 1 cup of the chickpea cooking liquid (aquafaba) into a liquid measuring cup and add a few ice cubes to it.
In a blender (preferably a high-powered one such as a Vitamix) or food processor, combine the chickpeas, tahini, garlic, lemon juice, salt, and ¼ cup of aquafaba. Puree until very smooth, scraping down the sides of the bowl as needed and continuing to process for several minutes.
With the motor running, slowly pour another ½ cup of the aquafaba into the chickpea mixture, stopping the machine every now and then to scrape down the sides of the bowl. The mixture should be light and about the texture of thick pancake batter. If it's thicker than that, resume processing and slowly pour in a little more aquafaba, until you reach the right texture.
Taste and add more salt if needed.
To serve, spread the hummus on a shallow bowl or platter, swirling it if you'd like. Drizzle with a little olive oil and sprinkle with the smoked paprika, if using. Serve with pitas or raw vegetables or use as the base for roasted vegetables.